Pizza is a great dish – but it’s only as good as the base – this is my favourite, enough for 2 large bases that cover the biggest baking trays that fit in my oven.
Prep: 10 min Prove: 1hr Prep: 10min Prove: 1hr Cook: 12min
Ingredients
75g semolina flour
175g strong bread flour
1/2tsp salt
30ml olive oil
1 dstspn sour cream
1/2 pack (3.5g) yeast
~80ml water
1/2tsp sugar
Method
- Add the yeast and sugar to the water and stir, leave it for a few minutes to activate the yeast.
- While that’s happening mix the remaining ingredients in a bowl, then add most of the yeast mix.
- Mix until you have a dough, add more of the yeast if you need it, or more strong flour. Knead for 5min until you have a soft springy dough.
- Place in an oiled bowl and cover with a damp cloth, leave it to at least double (about 1hr at room temp).
- Split the dough in half, place each half on an oiled nonstick baking tray and roll out as thin as you dare.
- Put them somewhere to rise for another hour (20min in a proving oven).
- Preheat the oven to 225c (fan) cook for 6min then add the topping and cook for another 6-8min.
The first cooking period makes sure the bread is going to be crispy in the middle – it helps against the topping making it soggy. The oil is also important as it crisps the bread to a lovely golden crunch. Use olive oil as it’s a better flavour and gives a better colour.